Thanks Curryhell.
I will be giving this bash over the weekend.
I just got a little confused with your earlier post where you inadvertently tried the' spice first' approach and said it lacked that bir taste.
As you've now gone on and explained - if you're were a little braver with the tom paste second singe it may have exploded into bir.
I think i need a lie down 

@curryhell.
So you  normally add the tom paste and spices at the same time and then set about singeing?
I've been reading other posts on here that state:''adding the spices first for the initial  singe, then in with the tom paste, quick stir and then quench with gravy.
I know everyone has their own way of doing things,but i'm a little confused,
i'm sure reading back,ELW said the only way he can achieve that bir taste is to first add the spices ,singe,then add tom paste,stir,then gravy.

I'm very confused

Hats off to you Curry hell.
Brilliant, informative and very well-written.

I've just been looking back at old posts,  about the use of high flame burners to achieve that 'special taste'.
It all becomes crystal clear once you think about it.

I can't wait to give this a go on my humble old gas hob.

got one of these.
It also doubles up as a steamer,which we were in desperate  need of.

http://www.ebay.co.uk/itm/7-6LT-24CM-4PC-STAINLESS-STEEL-PASTA-COOKER-STEAMER-POT-/280638797630?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item415760373e

Wow,what a great thread.
I really must repeat what's already been said,and that's a big thank you for sharing your invaluable information for 'Free!'
For me,that really reflects what this whole website's about,and  feel privileged to be a member.
Top work guys.

That's more the same as i do.
I just buy what's marked as 'Large onions' and if i think they're a little on the small size,i add a smaller onion to make up.
I never weigh anything that doesn't call for it.
I really wouldn't worry about being too exact.

@curryhell,good to hear you're making the advanced gravy.
Could you report back with your  opinion of the new base please,as i'm really looking forward to making it for myself.
It's the next base on my agenda ,just have to finish off my remaining.
Happy weekend.

Mmmmmm.
That looks blooming gorgeous,Curryhell

   
         
Hi abdulmohed. 
 
I've  made your gravy and tried my hand at a few of your recipes ,and they really are spot on. 
The closest I've ever cooked at home to BIR standards.
I've just purchased your book from Ebay: - Learn2cook vol 1'.
Is there a Vol2 in the pipeline?
On the 11 January,you posted on here a recipe for an enhance gravy.
The first Ingredient states:Readymade gravy?-would that be the whole batch of the gravy made on page.1 of this thread?
A big thank you for sharing your hard work on here.

   
For the last month or so, I've been following  with great interest ,'Ifindforu's spice mix'.
I wouldn't know where to begin -looking for the Jalpur garam masala let alone the Eastern Star Curry Powder.
So i'm leaving this one in the hands of the experts.
I really am looking forward to your results,curryhell.
An excellent post,sir.

Welcome to curry heaven,Franco .